Golden Quince Jelly: A Sweet Preserve From Scratch

There’s something special about old-fashioned fruits, and quinces are one of them. This year, my quince tree was bursting with fruit, and every time I walked through the garden, the sweet, floral scent drifting from the tree was just beautiful. It reminded me how wonderful these often-forgotten fruits are — and how they truly deserve a place in today’s kitchens.

With so many quinces on hand, I couldn’t resist making a batch of this gorgeous, jewel-toned jelly. It’s a simple, old-style preserve that captures the delicate flavour and fragrance of the fruit perfectly.

Print Recipe

RECIPE

If you spot any foam while it’s cooking, just skim it off with a slotted spoon.

Makes approx. 1.75 litres

Ingredients:

• 1.5kg quinces

• Juice of 1 lemon

• Water

• White sugar

Method:

1. Prep the quinces by rubbing them with a clean tea towel to remove their natural fuzz. Rinse well, then chop into chunks about 2.5cm in size. (I have also left them whole.)

2. Place the quince pieces into a large pot along with the lemon juice. Add enough water to completely cover the fruit.

3. Bring to a boil, then reduce the heat and let it gently simmer until the quinces are soft and tender.

4. Strain the mixture first through a colander to remove the pulp. Then, strain the resulting juice through a sieve lined with a double layer of muslin or a clean pillowcase if you don’t have muslin.

5. Measure the liquid, and for every cup of juice, add an equal cup of sugar.

6. Return to the heat and boil rapidly for about 20–30 minutes, or until the jelly reaches setting point.Tip: Test for a set by placing a small spoonful on a cold saucer. Pop it in the fridge for a couple of minutes — if it wrinkles slightly when pushed, it’s ready.

7. Pour the hot jelly into warm, sterilised jars and seal straight away. It’s ready to enjoy as soon as it cools, and should be refrigerated after opening.

Preserving quinces into jelly is one of those timeless kitchen traditions worth keeping alive. Trust me — once you taste it, you’ll be hooked.

Recipe based on Sally Wise's recipe https://sallywise.com.au/2011/08/05/freezing-fresh-quinces-and-quince-jelly/